It’s game season! Why not celebrate Great British Game week with a pheasant pie?
Pheasant, Bacon and Wild Mushroom pie, with a potato purée and gravy. 
Ingredients:
1 Pheasant
2 Carrots
1 Small Onion
1 Leek
4 Cloves of Garlic
2 Bay Leaves
6 Thyme Sprigs
1 Rosemary Sprig
1 Parsnip
Puff Pastry (Bought is easy and just as good as homemade!)
Port
Handful of Juniper Berries
1 tbsp Redcurrant Jelly
2 Rashers of Smoked Bacon
A Handful of Wild Mushrooms (Or any mushrooms you have available)
1 Egg
Forage Rapeseed Oil
Method:
1) Remove the legs and breast from the pheasant carcass.
2) Pre-heat oven to 90°c. In a tin, add 1 garlic glove, 1 thyme sprig and the rosemary. Drizzle with rapeseed oil and place the tin in the oven to heat. Once the oven is up to temperature, add in the legs and breast and confit for 30 minutes. 
3) Place the tin back in the oven to confit the duck. After 30 minutes, remove the breasts from the oil and set aside. Continue to confit the legs for 2 hours 30 minutes. Once cooked, carefully take the meat off the legs, and dice up the breast meat.
4) Meanwhile make stock.  In a large pot roast off the carcass until well coloured. then add the remaining carrot (roughly chopped) and herbs and fill up with water. Bring to a simmer and reduce for a few hours. Strain and bring back to the boil. Add port (to taste), juniper berries and thyme sprigs. Reduce to make a sauce and add recurrent jelly.
5) Cut out a piece of puff pastry to fit the top of the pie dis, egg wash, place on a tray lined with baking parchment. Bake in the oven at 180°c for 15 minutes.
6) Finely dice 1 carrot, the onion, parsnip, leek, and 2 cloves of garlic. Fry the onion, carrot, and parsnip. After a few minutes add the leek and garlic and cook for a further 2 minutes. Set aside. Using the same frying pan, fry the bacon and after a few minutes add mushrooms and cook for a further few minutes.
7) Add the fried vegetables, pheasant meat and sauce back to the frying pan (keeping aside a small amount of sauce to use as gravy). Once heated through, transfer from pan to pie dish, add the pastry top and place in the oven for 5 minutes.
Serve with mashed potatoes, vegetables of your choosing, and your pheasant sauce.

 

 

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